Heirloom Masa Dusted Calamari Recipe

Prepare squid

Pat the cleaned squid tubes and tentacles dry with paper towels. Slice tubes into 1/2-inch rings and leave tentacles whole or halved if large. Place in a medium bowl.

Marinate

Whisk buttermilk, lime juice, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder in a bowl. Pour over the squid, pressing down so pieces are submerged. Cover and refrigerate for 20–30 minutes (no more than 1 hour). The buttermilk tenderizes and adds tang.

While squid marinates, combine heirloom masa harina, all-purpose flour, cornmeal, smoked paprika, ground cumin, granulated garlic, 1 tsp kosher salt, and 1/2 tsp black pepper in a wide shallow dish or rimmed baking sheet. Whisk to evenly distribute spices and break up any lumps.

Spread the dry mixture into an even layer to make dredging quick and consistent.

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 2 inches (roughly 24–32 tbs depending on vessel). Heat over medium-high until a deep-fry thermometer reads 360°F (182°C). If you don't have a thermometer, test with a 1/2-inch cube of bread — it should brown in about 40–50 seconds.

Set up a dredging station: one bowl with the drained marinated squid (shake off excess buttermilk but do not completely dry), one with the dry coating mixture, and a tray lined with a wire rack over paper towels for draining. Keep 1/2 cup ice water nearby to refresh oil temperature if needed.

Working in small batches (about 6–8 rings/tentacles per batch depending on pan size), transfer squid pieces from the buttermilk to the dry mixture. Use tongs to toss and press the coating onto each piece so it adheres well. Shake off excess and carefully lower into hot oil. Do not overcrowd the pan.

Flash-fry each batch 60–90 seconds, turning once, until coating is golden and crisp. Remove with a slotted spoon or spider to the wire rack. Maintain oil temperature at 350–365°F; adjust heat between batches so the crust crisps but does not burn. Repeat until all squid is fried.

If frying ahead, keep cooked calamari in a 200°F (95°C) oven on a tray for up to 10 minutes to keep warm and crisp; avoid longer storage to prevent sogginess.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp tequila, 1 tbsp fresh lime juice, 1/2 tsp lime zest, 1/2 tsp grated garlic, 1 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Whisk until smooth and emulsified. Taste and adjust salt, lime, or tequila to preference. Chill until ready to serve.

In a small saucepan over low heat, combine 1/4 cup honey, 1 tsp finely chopped chipotle in adobo, 1/2 tsp apple cider vinegar, 1/4 tsp red pepper flakes, and 1/8 tsp kosher salt. Warm gently, stirring, just until the honey thins and the flavors meld (about 1–2 minutes). Do not boil. Remove from heat and let cool slightly; the honey will become pourable and spicy.

Arrange a portion of masa-dusted calamari on a serving platter or individual plates. Drizzle some hot honey over select pieces (or serve on the side for guests to add). Dollop or pipe tequila-lime aioli alongside.

Garnish with chopped cilantro, microgreens or sliced scallions, and lime wedges to squeeze over the calamari. Serve immediately while hot and crisp.